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**pwortiz** · 09-02-2012, 06:28 PM

Quote:

Originally Posted by janson745

Okay. So today is bottling day for me. And I'm curious, prior to adding the caramel and canned juice, is the fermenting part 1 supposed to taste like a crisp white wine? Its actually not bad, but just a flavor I was not expecting.

Pretty much. It will continue to "dry out" if left to continue fermenting as well if you want a different flavor profile...a tad more tart. Like an apfelwine.

**janson745** · 09-02-2012, 06:32 PM

Right on. This is my first cider. I'm glad its progressing then.

**pwortiz** · 09-02-2012, 06:38 PM

Quote:

Originally Posted by janson745

Right on. This is my first cider. I'm glad its progressing then.

At least you're going to get a good cider out of your first. Mine first was so bad I tossed it all, my second......just drinkable almost a year later. Super dry.

Mike's, on the other hand, has made lots of people happy! You picked a winner for sure for your first.

BWN · 09-02-2012, 08:08 PM

I'm thinking about racking onto the syrup in another carboy next time and letting it ferment for a day or 2. Thinking the fermentation will mix up the syrup and if I only let it go a day or so it hopefully will retain the flavor.

snortwheeze · 09-02-2012, 08:52 PM

And then youll be bottling an actively fermenting cider. I think you could use dissolved brown sugar, concentrate and about a 1/4 cup of Carmel flavor you would put In you coffee. At least this is what I plan on doing......

**janson745** · 09-02-2012, 09:18 PM

Welp. Ended up with about an extra beer and a half without bottles. So I had to try it out, and i must say I'm very happy with it. Let it carb and cool, and this will be DELICIOUS!!!

Thanks for the recipe Mike!

BWN · 09-02-2012, 09:28 PM

Quote:

Originally Posted by snortwheeze

And then youll be bottling an actively fermenting cider. I think you could use dissolved brown sugar, concentrate and about a 1/4 cup of Carmel flavor you would put In you coffee. At least this is what I plan on doing......

I am kegging not bottling, but even if I wasn't with this recipe you are bottling an active fermentation unless you were to let it dry completely out or use sulfites.

duckredbeard · 09-04-2012, 02:23 PM

So I've read the first 6 pages and I can't wait any longer. My questions may have already been answered, but I'm eager to get this going. I intend to follow the recipe as close as possible to achieve the acclaimed character of this, but I don't want to bottle condition. I keg my beers and would prefer to stop fermentation when It still has a little residual sweetness. I haven't used campden tablets in brewing, I assume they kill off the yeast. Has anyone done this recipe with force carbonation in a keg? I don't mind doing keg conditioning, I just want to control it to avoid over carbonation. Killing off the yeast and force carbonation seems to be the only sure way to control that.

One thing I also want in this (since I am a beer brewer) is mouthfeel, head retention and lace. Has anyone experimented with Malto-Dextrine for these characteristics?

Vox · 09-04-2012, 07:05 PM

Quote:

Originally Posted by janson745

Okay. So today is bottling day for me. And I'm curious, prior to adding the caramel and canned juice, is the fermenting part 1 supposed to taste like a crisp white wine? Its actually not bad, but just a flavor I was not expecting.

Did you use Nottingham?

**janson745** · 09-04-2012, 09:35 PM

I did not... only had Munton's on hand and didn't feel like the hour drive to my LHBS was worth it just for Notty.

But I was curious and tested after only 1 day in the bottle, Holy wow it was amazing. I will definitely use Nottingham for the next batch though, and compare/contrast.